THE COLORING OF BUTTER. 151 



I could tell, and I think Mr. Belknap would tell you, that, if 

 you put him into a room as dark as midnight, he could tell 

 you which butter was colored, and which was not. You 

 might take a quart of cream, divide it, and put one half 

 into one churn, and the other half into the other, color one 

 with orange carrot, and let the other come out "white, and, as 

 I said before, he could tell, in the darkest place you can 

 imagine, simply by the taste, which of the two specimens of 

 butter was colored with carrot. It is worth eight cents a 

 pound more in the market than butter that is not colored. 

 The taste is better. 



Let me refer to a coloring process that has been advertised 

 very extensively, made in Burlington by Messrs. "Wells & 

 Richardson. It is not the natural color which the grass of 

 June will give. The carrot gives that color. If you could 

 lift a box of June butter right over into December, you 

 would not know, from the color or taste, the difference 

 between that and the butter to which I have just alluded, 

 that I carried to market. But the coloring made by Messrs. 

 Wells & Richardson is not a natural color: it is a sort of 

 dingy, dark color, not the lively, bright color which you have 

 in your June and July butter. It is comparatively worthless ; 

 and I wonder that any farmer, when he has the means of 

 coloring his butter perfectly, in his own garden, or in his 

 own cellar during the winter, will purchase these articles, 

 which are comparatively inferior and valueless. 



Mr. Whitaker. Do you put the carrot into the cow or 

 into the milk ? 



Mr. Everett. You may color your butter by giving the 

 cow good Indian corn or good carrots, to a certain extent. 

 I grate the carrot, and put it into warm water or milk, then 

 strain it through a strainer, and put the liquid into my cream. 

 But if you have cows that give milk of high quality for color, 

 and give them corn-meal or carrots, you may get a very fair 

 coloring without any artificial process. 



Mr. Whttaker. Which would be the better way? 



Mr. Everett. The best way would be to grate the carrot, 

 I think. That has been my experience. 



Mr. Sessions. We have found it difficult to graduate the 

 coloring-matter of carrots. My butter-women have used 

 carrots ; but they found it very difficult to get the different 



